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Amish Raspberry Cream Pies

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Rating: 5/5
5 reviews

ready in: 1-2 hrs
serves/makes:   16

recipe id: 49570
cook method: stovetop

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2 baked 9-inch pie crusts

Raspberry Filling

1 cup water
1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 teaspoon lemon juice
1 box (3 ounce size) raspberry gelatin powder
3 cups fresh raspberries

Vanilla Filling

3 cups milk, scalded
1/2 cup cornstarch
1 1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1 cup milk


For Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.

For Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.

Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.

Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling.

Serve topped with whipped cream.

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287 calories, 9 grams fat, 48 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
This has become one of our family's favorite desserts!

Guest at

REVIEW: 5 star recipe rating
I thought it tasted good. I was seeking a recipe that was authentic because I had real Amish raspberry cream pie in Shipshewana, IN. I am not so sure the Amish people use Jell-O. ???

Guest at

REVIEW: 5 star recipe rating
My sister and I made this for a cousins get together. Rave reviews!

Guest at

REVIEW: 4 star recipe rating
Good easy recipie, I used the raspberry filling in a layer cake and it was a big hit. I would use it again. Also frozen raspberries worked perfect, and people loved that their were whole raspberries in the filling. :-)

Guest at

REVIEW: 5 star recipe rating
This was so good! It was easier than I thought! I made my own pie crust and usually have all of the ingredients- except the fresh raspberries- on hand. I ate it when the pudding was still a little warm, with vanilla bean ice cream on the side...sooo good! This will be my must have dish whenever I pick raspberries!

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